I tweeted the other day about my what-to-make-for-dinner dilemma--
wait, we can stop right there. That is perhaps the ultimate in Stuff White People Like: twittering about food. Or perhaps the White Whine of the day: "oh no, I have an esoteric assortment of ingredients in my cupboards, please tell me what to cook".
-- and my friend and former boss Stacey replied, with this "recipe" into 140 characters or less. It's less a recipe than a list of ingredients and a suggestion, and it worked out very well. Here, then, is my slightly more specific recipe for Stacey's abundantly healthy dinner suggestion.
You want about a 3:1 ratio of liquid to lentils, regardless of how many servings you're making.
3 cups stock (I used homemade chicken stock) or water or other tasty simmering liquid
1 cup dried lentils
lots and lots of curry powder to taste (I used about 2 tablespoons, I think. I just kinda dumped it in.)
a good dash of ginger just for fun (I used about 1/2 teaspoon, I think.)
3 small-to-medium apples
Rinse the lentils a few times and remove any rocks or other unappetizing bits by straining them.
If you've got a crock pot (and I highly recommend that you acquire one- I love my crock pot), put the lentils in there with the liquid and the spices, and simmer on low heat for six to eight hours. Walk away, get things done, etc.
If you're doing lentils on the stove, put them in a pot with the liquid and spices and simmer, covered, over low heat for about 30 minutes.
Core and chop the apples. Add the chopped apples to the crock pot and continue to cook for about an hour, or if you're doing this on the stove, add them to the pot and cook, covered, for about 5-10 minutes, depending on how mushy you like your apple pieces.
Serve hot or cold. Makes, I don't know, four servings? Depends on how hungry you are.
(Bonus: inadvertently vegan if you swap out the chicken stock for veg stock or water or something, y'know, vegan.)